Winner winner chicken dinner! That’s definitely what I think of when I make this super easy, super delicious, super super supper!

Let me just tell you friends, this is one of those meals that you’ll turn to time and again in your meal planning since everyone loves it so much (and did I mention that it is easy?!).

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I start with my handy dandy sheet pan. I could write an ode to my sheet pans I love them so. But that’s another story for another day.

Then, toss your zucchini and squash onto your sheet pan.

Then, add on your fingerling potatoes. If you don’t have fingerlings, you can also cut a Russet or Yukon Gold potato into 1 1/2 inch pieces instead. Or, you could also slice baby red potatoes in half and use those as well.

Next, add your chicken breasts.

You’ll notice there are only two on my sheet pan.

Can you tell I’m a mama of a teenager? When I made this meal, Bart and I were on our own. A meal just the two of us. I think I’m beginning to get a glimpse of his college years, but that’s another story for another day. (In other words, I’ll start crying if I think too much about it!)

So, this recipe is for two. Not the four, six or eight servings that I generally share. Just two. But you know, with this recipe, you can easily scale it to the number of servings you need. Need it for four? Double the ingredients. Need it for six? Use three times the ingredients. It works beautifully!

Drizzle the olive oil over your chicken and vegetables and then sprinkle them with Italian seasoning. I use my homemade Italian seasoning mix (it is just a handful of ingredients that I mix together and keep on hand for adding flavor in a snap!).

Add as much or as little of the seasoning as you like.

Then, pop your sheet pan into the oven and bake until the chicken registers 165º F when you check it with an internal temperature probe.

Remove the sheet pan from the oven and top you chicken and vegetables with your Parmesan. We have a saying in our house for adding cheese to dishes. But that’s another story for another day.

Here’s my Sheet Pan Parmesan Chicken and Vegetables Recipe. Make it for you and your sweetie. Make it for your whole family. Make it for your best friend. Just make it soon! 🙂

Ingredients

Instructions

Preheat oven to 425º F.

Arrange chicken, zucchini, squash and potatoes onto the sheet pan. Drizzle with olive oil and sprinkle with Italian seasoning. Bake in the oven until the chicken registers 165º F when temperature is checked with an internal temperature probe.

Remove the sheet pan from the oven and top the chicken and the vegetables with grated Parmesan cheese.

Notes

Increase Servings:Increase the amount of ingredients used to increase the number of servings needed.

Make-Ahead:Allow the chicken and vegetables to cool. Place into the refrigerator in an airtight container and store for up to 5 days.

Freezer Friendly:Prepare the chicken and vegetables as instructed, leaving off the Parmesan cheese. Allow the chicken and vegetables to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes. Top with the Parmesan cheese and serve.

I live in Canada and I was wondering what kind and what size of sheet pan you think works best. Also is the material aluminum or non-stick or I see, carbon steel. I can accommodate up to 24 inches in my oven. The ones I have right now are 12″ x 17″.

I have not made your recipe of sheet pan parmesan chicken and vegetables recipe yet but I intend to make it this week or next. But I will definitely be making your Italian seasoning mix this week.

Hi Nancy! I absolutely love sheet pans and have stacks of them for all sorts of purposes. I use the same size sheet pans that you mention – the Natural Aluminum Commercial Baker’s Half Sheet by Nordic Ware.

I hope you love this Parmesan Chicken and Vegetables and that Italian Seasoning. So, so good! xo